Ingredients
- 500gr Potatoes
- 25 gr Butter
- 50 gr Mature Cheddar
- 30 gr grated Gouda
- 150ml soured cream
- 50 gr Crispy Bacon
- 4 Spring Onions
- Salt and pepper to season
Method
Boil the potatoes for 20 minutes until cooked, drain and tip into a deep bowl and add each ingredient in order ensuring that the butter and cheese is melted before adding the soured cream and not to break up the potato to much, its should be smashed and not mashed then season with salt and pepper to taste.
Serving suggestion
Great with Firehouse Meatloaf.
Firehouse Kitchen Recipes 